| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 6 | 1/2 cups all-purpose flour; up to 6 | |
| 1/3 | c | Sugar |
| 2 | pk | Fleischmann's rapidrise yeast |
| 1 1/2 | ts | Salt |
| 1 | c | Milk |
| 1/2 | c | Water |
| 1/3 | c | Butter or margarine; cut into pieces |
| 2 | Eggs | |
| 3 | tb | Butter or margarine; melted |
| 1/4 | c | Sugar |
| 2 | ts | Spice islands ground cinnamon |
| 1 | pk | (8-ounce) imported chopped or snipped pitted dates |
| 1 | Egg white; lightly beaten | |
| Crumb topping; (recipe follows) |
INSTRUCTIONS
In large bowl, combine 2 cups flour, 1/3 cup sugar, undissolved yeast, and salt. Heat milk, water, and 1/3 cup butter until very warm (120° to 130°F); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. To fill and shape loaves: Divide dough in half. Roll each half to 16- x 7-inch rectangle. Brush each rectangle with 3 tablespoons melted butter to within 1 inch of edges. Combine 1/4 cup sugar, cinnamon, and dates; sprinkle evenly over dough. Beginning at short end of each rectangle, roll up tightly as for jelly roll; pinch seams and ends to seal. Place, seam sides down, in 2 greased 9- x 5-inch loaf pans. Cover; let rise in warm place until doubled, about 30 to 45 minutes. Brush loaves with egg white; sprinkle with Crumb Topping. Bake at 375°F for 40 to 45 minutes or until done. Remove from pans; let cool on wire racks. Crumb Topping: In small bowl, combine 1/2 cup all-purpose flour, 1/3 cup firmly packed light brown sugar, and 1 teaspoon SPICE ISLANDS Ground Cinnamon. Cut in 3 tablespoons cold butter or margarine until mixture resembles coarse crumbs. Posted to MC-Recipe Digest V1 #1062 by Gr8seeksM8@aol.com on Jan 29, 1998
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